RICE PUDDING

To three cups of milk,add half a cup of rice, which you have previously scalded with hot water.

Boil in a double boiler until quite soft. Beat the yolks of three eggs with three
tablespoons of white sugar, add this just before taking it off the fire.

Stir it thoroughly with a wooden spoon, but do not let it boil any more. Add salt
to the rice while boiling, and flavor with vanilla.

Beat the whites of the eggs with powdered sugar to a stiff froth, and after
putting the custard into the pudding dish in which you wish to serve it, spread
with the beaten whites and let it brown slightly in the oven.